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Minor Jimenez
Minor Jimenez and his wife Nancy operate La Cumbre in Tarrazú's mountains at 1650m elevation. This fourth generation producer combines his agronomist engineering background with deep family roots, processing coffee at their own mill and roasting for the Costa Rican market.
Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.
Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.
Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.
